Monk Fish Recipes
Roasted Monkfish
I love monkfish and this is one of the easiest monk fish recipes I have ever found.
If you want a sauce with this then click here for a lovely tomato sauce recipe.
Serve this monkfish with the sauce, some new potatoes and buttered vegetables.
If you've any leftovers, then keep them refrigerated and eat them yourself when nobody's looking - no - now, you can use them in fish cakes.
You only eat the tails of monkfish - it is one ugly fish and consists of a head (very ugly) and a tail - very tasty.
It has a membrane on it and it's a good idea to remove it if you can - if you don't, the meat scrunches up when it cooks and it doesn't look as nice.
There is one large bone running through the middle, which is easily avoided - if you remove it before cooking, then you'll need to 'truss' the piece back together with string - I don't bother - it's easy to remove when you're serving it.
Roasted Monkfish
1 piece of monkfish about 3lbs (1.5k) in weight
1 very fat garlic clove - or more if you like - sliced
black pepper
Olive oil
Get your oven hot - Gas Mark 7, 425F or 220C
Cut slits in the flesh and insert slivers of garlic - go for it:-)
Brush the tail with oil and then season with pepper.
Bake in the oven for 30 to 40 minutes until it's cooked through - firm to the touch.
Now - isn't that one of the easiest monk fish recipes you've ever come across?
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